Braised Pollock with Gingered Carrot Coconut Sauce
www.performancefoodservice.com
Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, pollock white fish is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.
Ingredients
- 2 heads bok choy, baby, cut in half lengthwise
- 1/2 cup carrot juice
- 3 tbsp. corn starch
- 1 tsp. McCormick® Dill Weed
- 1 tbsp. McCormick® Ginger, Ground
- 1 tsp. McCormick Gourmet™ Collection Sicilian Sea Salt
- 1/4 tsp. McCormick® White Pepper, Ground
- 2 tbsp. oil, vegetable, plus 1 tsp., divided
- 4 4-oz. pollock, fillet(s)
- 1/2 cup rice wine
- 3/4 cup Thai Kitchen® Coconut Milk
More Like This
Coconut Braised Chicken and Broccoli | Nourishing Meals®
nourishingmeals.com
Low-energy recipe: Speedy poached pollock with aromatic spices
deliciousmagazine.co.uk
Lemony Sautéed Pollock
performancefoodservice.com
Coconut Braised Salmon with Bok Choy, Ginger & Shallots by Foodie’s Chef Laura Brennan - Foodies Mar
foodiesmarkets.com
Thai Coconut Chicken and Potatoes | Thai Coconut-Braised Chicken & Potatoes
uspotatogoodness.com.my
Braised Pork Mince Recipe with Potato and Carrot - Great British Chefs
greatbritishchefs.com
Pollock in coconut-lime sauce with spinach - recipe | FoodPal
foodpal-app.com
Braised Pork Belly in Coconut Water With Quails Eggs (My Vietnamese Kitchen) — Uyen Luu
uyenluu.com